Vegetarian Burritos
Vegetarian Burritos with beans, rice, chipotle chili sauce and mango avocado salsa! Easy dinner idea for summer!
Servings: 6 people
Calories: 555kcal
Ingredients
Avocado Mango Salsa
- 2 mangoes diced
- 1 avocado diced
- 1 small red onion chopped
- 1 jalapeno pepper seeded and chopped
- 3 tablespoons freshly chopped cilantro
- juice of 1 lime
- 1 large garlic clove minced
- salt to taste
- black pepper to taste
Chipotle Chili Sauce
- 1/4 cup sour cream
- 1 tablespoon mayonnaise
- 3 teaspoons adobo sauce from chipotle chili in adobo sauce
- 1/4 teaspoon ancho chili powder
Rice & Bean Filling
- 2 cups cooked rice
- 1 can black beans 15 ounces
- 1 medium red pepper sliced
- 1/4 teaspoon cumin powder
- juice of 1/2 lime
- salt and pepper to taste
- 1 tablespoon vegetable oil
- 6-8 spinach tortillas
- 1 cup shredded Mexican cheese blend
Instructions
Make the mango avocado salsa
- In a large bowl add diced mangoes and avocados.
- Add chopped onion, chopped jalapeno, cilantro and minced garlic. Mix till combined.
- Add salt and pepper to taste and squeeze in juice of 1 lime. Set aside.
Make the chipotle chili sauce
- In a bowl whisk together sour cream, mayonnaise, adobo sauce and ancho chile powder. Set aside.
Make the filling
- Heat a tablespoon of oil in a pan on medium heat.
- Add sliced red pepper, black beans and cook for a minute. Add cooked rice and cook everything together for 2 more minutes.
- Add salt, cumin powder ad mix. Add in the lime juice.
Assemble the burrito
- Spread around 1 teaspoon of the prepared chipotle chili sauce on each tortilla.
- Place 1/4 cup of rice-bean mixture. Top with 1/4 cup avocado mango salsa and around 2 tablespoons cheese (or as much as you like!).
- Fold the tortilla like a burrito and enjoy!
Nutrition
Calories: 555kcal | Carbohydrates: 74g | Protein: 17g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 23mg | Sodium: 1027mg | Potassium: 492mg | Fiber: 10g | Sugar: 11g | Vitamin A: 1595IU | Vitamin C: 51.6mg | Calcium: 313mg | Iron: 5.2mg